Chocolate Chip Ricotta Cake

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Chocolate Chip Ricotta Cake is a rustic Italian style dessert with a fabulously rich dense texture almost like cheesecake!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Italian

Servings:

Calories: 468kcal

Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan.
Whisk together the 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Set aside.
In a stand mixer or with a hand mixer, cream 3/4 cup unsalted butter, room temp and 1 cup sugar until light and fluffy (about 2-3 minutes).
Beat in 3 large eggs one at a time, scraping down the bowl as needed. Note that the mixture may appear slightly curdled at this stage, no worries.
Add the 1 1/2 cups whole milk ricotta and 1 Tbsp vanilla extract, and mix until combined.
Add dry ingredients to the wet, and mix until just blended ~ don’t over beat the batter. Fold in the 1 1/4 cups chocolate chips.
Turn the batter into your prepared pan, and smooth out the top with an offset spatula, making sure to get it even from edge to edge. If you like, gently press some extra chocolate chips onto the surface of the batter.
Bake 45–50 minutes, or until golden and a tester comes out clean. Remember your oven may be different and your cake could take a little more or less time to bake through.
Cool in the pan about 10-15 minutes, then loosen the edges with a thin offset spatula to ensure the cake releases. Remove the sides of your pan and set the cake on a rack to finish cooling.
Dust with powdered sugar for serving. Store leftover cake in the fridge for up to a week, and it can be frozen for longer storage.